Fresh Cut Fruits And Vegetables
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Fresh Cut Fruits And Vegetables
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Author : Mohammed Wasim Siddiqui
language : en
Publisher: Academic Press
Release Date : 2019-11-10
Fresh Cut Fruits And Vegetables written by Mohammed Wasim Siddiqui and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-10 with Medical categories.
Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices. Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms Presents ways to avoid residue avoidance in packaging and preservation Includes quality issues of microbial degradation and presents solutions for pre-harvest management
Fresh Cut Fruits And Vegetables
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Author : Olusola Lamikanra
language : en
Publisher: CRC Press
Release Date : 2002-02-14
Fresh Cut Fruits And Vegetables written by Olusola Lamikanra and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-02-14 with Technology & Engineering categories.
Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage and on the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the past 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field, including production, processing, physiology, biochemistry, microbiology, safety, engineering, sensory, biotechnology, and economics. ABOUT THE EDITOR: Olusola Lamikanra, Ph.D., is a Research Chemist and Lead Scientist at the U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana. He received his B.S. degree from the University of Lagos, Nigeria, and his Ph.D. from the University of Leeds, England. He was Professor in the Division of Agricultural Sciences and Director of the Center for Viticultural Science and Small Farm Development at Florida A&M University, Tallahassee. Dr. Lamikanra is the author of more than 100 publications.
Advances In Fresh Cut Fruits And Vegetables Processing
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Author : Olga Martin-Belloso
language : en
Publisher: CRC Press
Release Date : 2010-10-21
Advances In Fresh Cut Fruits And Vegetables Processing written by Olga Martin-Belloso and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-10-21 with Technology & Engineering categories.
Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping n
Fresh Cut Fruits And Vegetables
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Author : Andrick Cuevas
language : en
Publisher:
Release Date : 2017-02
Fresh Cut Fruits And Vegetables written by Andrick Cuevas and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02 with categories.
Fruit and vegetable production and consumption globally have shown a marked upward trend over the past several years. Rising consumer demand in the world has come with greater awareness of food safety issues and increased need for convenience and quality. The fresh-cut produce sector has responded to these demands, and is currently at different stages of development across the globe. Assuring the safety and quality of fresh-cut produce necessitates the selection of high quality horticultural produce for processing, and the implementation of good practice during processing operations in order to maintain produce quality and assure safety of the final product. The book highlights the use of emerging technologies to ensure microbiological stability and quality of fresh-cut fruits and vegetables. In particular, the aim of the content is to give an insight into the current knowledge on the technologies mostly suggested to ensure microbiological stability and quality of fresh-cut fruits and vegetables, in order to marketing and supply information about this subject which remains still a major challenge for the food industry. The book provides helpful guidelines to the industry for minimizing deterioration, keeping the overall quality, and lengthening the shelf life. Technology, physiology, quality, and safety of fresh-cut fruits and vegetables are emphasized. It is well known that processing of fruit promotes a faster physiological deterioration, biochemical changes and microbial degradation of the products which may result in degradation of its colour, texture and flavor, even when only slight processing operations are used. Prior to being packaged for consumption, minimally processed fruits are subjected to one or more mild unit operations, which include washing, sanitizing, peeling, cutting and/or slicing, dicing, shredding, etc. It is important to underline that cutting increases the area of injured tissues favoring elevated respiration, promoting further rapid deterioration and microbial proliferation.
Fresh Cut Fruits And Vegetables
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Author : Sunil Pareek
language : en
Publisher: CRC Press
Release Date : 2016-08-05
Fresh Cut Fruits And Vegetables written by Sunil Pareek and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-05 with Technology & Engineering categories.
Because they meet the needs of today’s consumers, fresh-cut plant products are currently one of the hottest commodities in the food market of industrialized countries. However, fresh-cut produce deteriorates faster than the correspondent intact produce. The main purpose of Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety is to provide helpful guidelines to the industry for minimizing deterioration, keeping the overall quality, and lengthening the shelf life. It provides an integrated and interdisciplinary approach for accomplishing the challenges, where raw materials, handling, minimal processing, packaging, commercial distribution, and retail sale must be well managed. It covers technology, physiology, quality, and safety of fresh-cut fruits and vegetables. In this book, the chapters follow a logical sequence analyzing most of the important factors affecting the main characteristics of fresh-cut horticultural products. The most relevant technologies to prevent deterioration and improve final overall quality of fresh-cut commodities are described in detail. This book covers the basics of the subject from quality preservation, nutritional losses, physiology, and safety to industry-oriented advancements in sanitization, coatings, and packaging. It examines such novel preservation technologies as edible coatings, antimicrobial coatings, natural antimicrobials, gum arabic coatings, and pulsed light treatments. Minimal processing design and industrial equipment are also reviewed. With its international team of contributors, this book will be an essential reference work both for professionals involved in the postharvest handling of fresh-cut and minimally processed fruits and vegetables and for academic and researchers working in the area.
Controlled And Modified Atmospheres For Fresh And Fresh Cut Produce
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Author : Maria Isabel Gil
language : en
Publisher: Academic Press
Release Date : 2020-02-12
Controlled And Modified Atmospheres For Fresh And Fresh Cut Produce written by Maria Isabel Gil and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-02-12 with Technology & Engineering categories.
Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is the ultimate reference book of CA/MA recommendations for selected commodities. It includes the basic knowledge of physiology and technologies to the current application of recommended CA/MAP conditions for fresh and fresh-cut fruits and vegetables. For each commodity, a summary with requirements and recommendations is presented. The book is divided into three parts, with each focusing on different aspects of CA/MA, including fundamental topics on the physiological and quality effects of CA and MAP for fresh and fresh-cut fruits and vegetables, optimal CA/MAP conditions and recommendations, and optimal conditions for fresh-cut fruits and vegetables. Provides guidelines and recommendations of CA/MAP for the fresh produce industry Illustrates the benefits and defects caused by CA/MA in full color Brings more than 54 fruits and vegetables and their respective summary with the requirements and recommendations of CA/MA conditions Includes the optimal CA/MAP conditions and recommendations for selected fresh fruits and vegetables
Modified Atmosphere Packaging For Fresh Cut Fruits And Vegetables
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Author : Aaron L. Brody
language : en
Publisher: John Wiley & Sons
Release Date : 2010-12-30
Modified Atmosphere Packaging For Fresh Cut Fruits And Vegetables written by Aaron L. Brody and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-12-30 with Technology & Engineering categories.
Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP – packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique chapters and sections in the book include relevant patents for MAP, commercial practices and MAP packaging machinery. Generally, packaging machinery is only included in books specifically covering packaging engineering. Coverage of this important aspect is included in the book since fresh-cut manufacturers spend much more time in the day-to-day operations on packaging machinery and systems as compared to packaging film materials. In the final section, Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables highlights the latest developments in the packaging industry and how they could impact the fresh-cut industry.
Minimally Processed Refrigerated Fruits Vegetables
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Author : R.C. Wiley
language : en
Publisher: Springer Science & Business Media
Release Date : 1994-04-30
Minimally Processed Refrigerated Fruits Vegetables written by R.C. Wiley and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994-04-30 with Science categories.
Introduction to minimally processed refrigerated fruits and vegetables; Initial preparation, handling, and distribution of minimally processed refrigerated fruits; Preservation methods for minimally processed refrigerated fruits and vegetables; Packing of minimally processed fruits and vegetables; Some biological and physical principles underlying modified atmosphere packaging; Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables; Nutritional quality of fruits and vegetables subjetc to minimally processes; Regulatory issues associated with minimally processed refrigerated foods.
Postharvest Handling
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Author : Ibrahim Kahramanoglu
language : en
Publisher: BoD – Books on Demand
Release Date : 2017-09-13
Postharvest Handling written by Ibrahim Kahramanoglu and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-09-13 with Gardening categories.
The world population has been increasing day by day, and demand for food is rising. Despite that, the natural resources are decreasing, and production of food is getting difficult. At the same time, about one-quarter of what is produced never reaches the consumers due to the postharvest losses. Therefore, it is of utmost importance to efficiently handle, store, and utilize produce to be able to feed the world, reduce the use of natural resources, and help to ensure sustainability. At this point, postharvest handling is becoming more important, which is the main determinant of the postharvest losses. Hence, the present book is intended to provide useful and scientific information about postharvest handling of different produce.
Minimally Processed Foods
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Author : Mohammed Wasim Siddiqui
language : en
Publisher: Springer
Release Date : 2014-10-29
Minimally Processed Foods written by Mohammed Wasim Siddiqui and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-29 with Technology & Engineering categories.
The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman